Lemon Blueberry Ricotta Muffins

These Lemon Blueberry Ricotta Muffins are easy to make and filled with 2 cups of fresh, plump blueberries with just a touch of lemon zest.

Are you ready for a flavor explosion? How about a kapow! blueberry, lemon filled one?

These Lemon Blueberry Ricotta Muffins are just that.

Not only do they have a full two cups of tender, plump, and juicy blueberries in them (making them almost all berry), but they have that tangy zest of tart lemons to give them that extra special zing.

See? Flavor explosion in an incredible way.

While in Juneau, we stayed two nights at the Capital Inn Bed & Breakfast. And each morning, we’d wake to an incredible breakfast of King Crab Eggs Benedict and an assortment of homemade muffins.

After getting our fill of fresh crab straight out of the bowl, our hands would be grabbing for the incredibly flavorful assortment of freshly made berry muffins. They were heavenly.

And, these are too. 🙂 Check out these incredible berries! You get this in every single bite.

The muffins I tried in Juneau were a tart rhubarb muffin (which were divine) and although I haven’t attempted a rhubarb version for myself yet, these Lemon Blueberry Ricotta Muffins are just as flavorful, with just a bit of tart tang from the lemon juice and lemon zest.

What you’ll love about them is, that they are so easy to make and they plump up big and golden, and are so moist and juicy inside.

How could you not simply fall in love with a muffin like that?

I can tell you, they didn’t last long around here. Poor little things. 🙂

I guess I just have to make more. Want to join me?

By the way, when you go to whip up a batch of these muffins, they will generously fill a 12-cup muffin tin. In fact, I wasn’t sure if they were going to make a baker’s dozen of 13, or whether I could squeeze them into one tin. But fearlessly, I did it!

I was able to fill the cups nearly full and the muffins baked up beautifully without flowing over.

Blueberries are my favorite breakfast berry — pancakes, oatmeal, and muffins! And these muffins you made here with all of those gorgeous berries AND ricotta look extra amazing! They wouldn’t last long around here, and the bigger the better in my book. Pinned!

Woooowwwww Kristi! These muffins are stunning! I love the blueberry & lemon combo. I love the way the blueberries really fill the muffins and create such a vibrant colour – so beautiful. What a great recipe!!

Look at those huge blueberries in these pretty little muffins. I want one for tomorrow morning. Or maybe I’ll treat me and the kids on the morning of July 4th before we go to the parade. The blueberries would be so festive for that!!

My daughter and I made these and they were delicious! A nice change of pace from the standard blueberry muffin. Loved the addition of ricotta. She posted them on her blog http://www.cookingwithally.com with credit to you. Thanks for the recipe!

These muffins are amazing! I just made them and substituted Sucanat with honey (honey granules) for the sugar and I milled up fresh flour from soft white wheat. These are a keeper! My favorite so far! Thank you for sharing!